For a Festive Feast: Unleash the Flavours with the Butcher.ie New Year’s Recipes!
As we bid farewell to another incredible year, it’s time to welcome the new year with open arms and indulge in delightful meals that will leave a lasting impression. At Butcher.ie, we believe that great food brings people together and sets the tone for a prosperous year ahead. That’s why we’ve curated a collection of mouthwatering meat recipes to help you ring in the new year with style and flavour. Get ready to tantalise your taste buds and embark on a culinary journey like no other!
Roasted Rack of Lamb with Herb Crust:
For those seeking a luxurious yet simple dish, a roasted rack of lamb with a flavourful herb crust is a go-to choice. The succulent meat, seasoned with fragrant herbs and garlic, promises to be a crowd-pleaser. Pair it with creamy mashed potatoes and seasonal greens for a well-balanced meal that exudes sophistication.
Product https://butcher.ie/shop/lamb/rack-of-lamb/
Ingredients:
– 2 racks of lamb, about 1.5 pounds each
– Salt and black pepper to taste
– 3 tablespoons olive oil
For the herb crust:
– 1 cup fresh breadcrumbs
– 2 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped
– Zest of 1 lemon
– Salt and black pepper to taste
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Season the racks of lamb with salt and black pepper on both sides.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the racks of lamb on all sides until browned, about 2 minutes per side. This will give the lamb a nice caramelized crust.
4. While the lamb is searing, prepare the herb crust mixture. In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, rosemary, thyme, lemon zest, salt, and black pepper. Mix well.
5. Transfer the seared racks of lamb to a baking dish, bone-side down. Press the herb crust mixture onto the top, rounded side of the lamb racks, covering them completely.
6. Place the baking dish with the lamb in the preheated oven and roast for about 20-25 minutes for medium-rare or until the internal temperature reaches 145°F (63°C) when tested with a meat thermometer. Adjust the cooking time according to your desired level of doneness.
7. Once cooked to your liking, remove the lamb from the oven and let it rest for about 5-10 minutes before slicing. This will ensure that the meat retains its juices and is tender.
8. To serve, slice the racks of lamb into individual chops and arrange them on a plate. Serve with your choice of sides, such as roasted potatoes and steamed vegetables.
Enjoy your roasted rack of lamb with herb crust!
Citrus-Glazed Roast Chicken:
A traditional roast chicken can be delightfully surprising when given a citrusy twist! Our recipe combines the juiciness of roasted chicken with the bright flavours of oranges and lemons. The zesty glaze caramelises beautifully, resulting in tender and fragrant meat with a tangy kick. Prepare this dish for a cosy gathering, and watch as your loved ones revel in its aromatic deliciousness.
Product https://butcher.ie/shop/poultry/free-range-whole-chicken/
Ingredients:
– 1 whole chicken
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 oranges, juiced and zested
– 1 lemon, juiced and zested
– 1/4 cup honey
– 2 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan.
3. In a small bowl, combine the olive oil, salt, and pepper. Rub this mixture all over the chicken.
4. In another bowl, whisk together the orange juice, lemon juice, orange zest, lemon zest, honey, garlic, and rosemary.
5. Pour the citrus glaze over the chicken, making sure to coat it evenly.
6. Place the roasting pan in the preheated oven and roast for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Every 15 minutes, baste the chicken with the glaze from the pan.
8. Once cooked, remove the chicken from the oven and let it rest for a few minutes before carving.
9. Serve the citrus-glazed roast chicken with the remaining glaze as a sauce on the side.
Enjoy your delicious citrus-glazed roast chicken!
Juicy Rib Roast:
Nothing says “celebration” quite like a perfectly cooked rib roast. This classic dish is a showstopper that will leave your guests in awe. Our step-by-step recipe will guide you through the process of achieving that juicy, tender meat with a beautifully seared crust. Pair it with some roasted vegetables and a flavourful gravy, and you have a meal fit for a king or queen!
Product https://butcher.ie/shop/beef/rib-eye-roast/
Ingredients:
– 1 5-pound bone-in beef rib roast
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme, chopped
– 2 teaspoons salt
– 1 teaspoon black pepper
Instructions:
1. Preheat your oven to 450°F (230°C).
2. Remove the rib roast from the refrigerator and let it sit at room temperature for about 30 minutes.
3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to make a paste.
4. Pat the rib roast dry with paper towels, then rub the paste all over the roast, making sure to coat it evenly.
5. Place the rib roast on a rack in a roasting pan, fat side up.
6. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch the bone.
7. Roast the rib roast in the preheated oven for 15 minutes, then reduce the temperature to 325°F (165°C).
8. Continue roasting for about 15-20 minutes per pound for medium-rare doneness. The internal temperature should read 135°F (57°C) on the meat thermometer.
9. Once the desired temperature is reached, remove the rib roast from the oven and tent it loosely with tin foil. Let it rest for about 20 minutes to allow the juices to redistribute.
10. Carve the rib roast into thick slices and serve hot.
Note: Cooking times may vary depending on the size and shape of your rib roast. It’s important to use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
Spicy Barbecue Ribs:
For those who prefer a bit of heat and a more casual dining experience, barbecue ribs are sure to satisfy. Our recipe combines a mouthwatering homemade barbecue sauce with tender, fall-off-the-bone ribs. Whether you’re firing up the grill or using your trusty oven, these smoky and spicy ribs will have your guests coming back for seconds.
Product https://butcher.ie/shop/pork/free-range-pork-ribs/
Ingredients:
– 2lb of pork ribs
– 1 cup barbecue sauce
– 1/4 cup brown sugar
– 2 tablespoons chilli powder
– 1 tablespoon paprika
– 1 teaspoon cayenne pepper (adjust according to preferred spiciness)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat your grill to medium-high heat or set up your smoker for indirect heat cooking.
2. In a small bowl, mix together the brown sugar, chilli powder, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. This will be your dry rub.
3. Remove the membrane from the underside of the ribs by sliding a knife under the membrane and pulling it off. This will help the ribs absorb the flavours better.
4. Rub the dry rub mixture all over the ribs, ensuring an even coating on both sides.
5. Place the ribs on the grill or smoker, bone side down, and cook for about 2 hours, or until the meat is tender, but not falling off the bone.
6. During the last 15 minutes of cooking, brush the barbecue sauce onto the ribs, allowing it to caramelize and create a sticky glaze.
7. Remove the ribs from the grill or smoker and let them rest for a few minutes before cutting them into individual servings.
8. Serve the spicy barbecue ribs with extra barbecue sauce on the side.
Enjoy your delicious and spicy barbecue ribs!
